Ultra moist, Cheesy Zucchini Bread that’s out-of-this-world delicious!! With a hint of garlic flavour and plenty of cheesy pops, this is a zucchini bread that’s so tasty and moist it can be eaten plain – though a pat of butter never hurts!
Cheesy Zucchini Bread
I want to tell you that this is a special recipe I made for Australia Day, which is today, Friday 26th January 2018. Being that as I started writing this post, it dawned on me that this Cheesy Zucchini Bread is green and gold which are our national colours.
But alas, I must confess, it is by sheer co-incidence that I happen to be sharing a green and gold recipe on Australia Day. Though actually, regular readers will probably point out that the odds of me sharing something gold on a Friday (the colour of so many things cheesy / creamy / buttery / cakey) are actually quite high.
And being that I do make an attempt to take nice photos despite how yellow (or brown) my foods are, I inevitably add a little sprinkle of some kind of greenage – parsley or the like – in an effort to break up all that yellowness.
So actually, the chances of me sharing something gold and green were quite high, Australia Day or not. 😂
All this is a round about way of saying that even though I didn’t make this especially, isn’t it nice that this Zucchini Bread looks in the spirit of Australia Day??
Quick and easy Zucchini Bread
The zucchini in this quick bread (aptly named as such because it’s made without yeast, so it’s quick to make), serves a double purpose. Subtle zucchini flavour plus it makes this bread incredibly moist.
Actually, it serves a triple purpose. Because it’s hidden veggies!!! I use 2 jam packed cups of shredded zucchini (2 medium-large ones). It looks like an enormous mound when you first grate it and you’ll probably be doubting me, but have faith. Once it’s salted then squeezed of excess liquid, it looks like a much more respectable amount. 🙂
I like to layer slices of cheese in the zucchini bread so you can actually see it, plus you get better pops of cheesy flavour compared to just stirring through grated cheese which seems to dissipate into nothingness. The mystery of the disappearing cheese…
Plus, I think it looks good too. 🙂 Inside and the top – it’s almost inevitable that some of the cheese will burst through the surface.
And I especially love how you get strings of cheese in some of the slices. It looks and tastes so good!!!
I promised moist and moist you shall get. You do NOT need butter to scoff down a slice of this zucchini bread, and in fact, if you slather too much butter on, as I did when I was shooting the video, it weighs down the bread and makes it too soggy.
True story. Never had that problem with a quick bread before.
I think this recipe is ideal for muffins too, because that’s essentially what quick breads are – muffins baked in loaf pans.
Happy weekend! Baking plans on your agenda?? Remember – this is in the spirit of Australia Day! – Nagi xx
More zucchini recipes
Healthy Cream of Vegetable Soup (Zucchinis are the secret ingredient for ultra low cal creamy white soup!)
Zucchini Tian (French Rice Bake)
More quick bread recipes
WATCH HOW TO MAKE IT
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Cheesy Zucchini Bread
Ingredients
Zucchini and Cheese:
- 2 cups grated zucchini , packed (2 medium zucchinis, 380g / 13 oz grated)
- 3/4 tsp salt
- 8 slices Swiss cheese (200g / 6.5 oz) (Note 1)
Wet Ingredients:
- 1 1/4 cups / 315 ml milk (any, I use low fat)
- 1/4 cup / 45 g melted butter , unsalted
- 2 tbsp canola oil (or vegetable or other neutral flavoured oil)
- 2 eggs
- 2 small garlic cloves , crushed
- 1 tsp white vinegar
Dry Ingredients:
- 2 1/4 cups / 335g plain / all purpose flour
- 2 tsp baking powder (Note 2)
- 1/2 tsp baking soda (bi-carb) (Note 2)
- 1/2 tsp salt
Instructions
- Use a standard box grater to grate the zucchini. Measure out 2 cups, place in bowl, sprinkle with salt, use fingers to disperse. Leave for 20 minutes.
- Squeeze handfuls to remove excess water and place zucchini in a bowl. Set aside.
- Preheat oven to 180°C / 350°F (all oven types).
- Butter and line a loaf pan (Note 3)
- Place Dry ingredients in a bowl. Whisk to combine.
- Place Wet Ingredients in a bowl. Whisk to combine.
- Make a well in the centre of the Dry ingredients. Pour in Wet. Mix quickly until flour is incorporated (Note 4).
- Quickly stir through zucchini.
- Spread 1/3 of the batter in the loaf pan. Top with 4 slices of cheese.
- Spread with batter, top with 4 slices of cheese, then finish with remaining batter. Smooth top.
- Bake for 50 minutes or until a skewer inserted into the centre comes out clean.
- Optional: Brush top with a bit of melted butter.
- Cool in the pan for 10 minutes then transfer to rack to cool. Cool for at least 20 minutes before slicing.
- Store in a container (Note 5 for humid weather warning!)
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Let’s mark Australia Day 2018 as the day I discovered that stick on tattoos work on dog fur…. oh the possibilities!
Hi Nagi this is my fourth online communication to you, and I hope this will catch your attention!!!!!
I have purchased your e-food photography book on the 25th Jan 2018. The link provided to download is faulty and I failed to download your book. I have sent you couple of emails to address this issue but you failed to reply me. Bearing in mind this is more than 48 hours of purchased, with no follow up or whatsoever.
Being your regular blog reader, I have to say that I am extremely disappointed with this. Whether this is intentional or unintentional omission I am terribly upset with this online purchase.
It is either you can deliver the product to me or just send me a refund. Your prompt response today is much appreciated.
Hi Layteng! I’m sorry for the delay responding, I have been behind on my emails this week. I searched for your email as soon as I saw this message tonight and sent you a response with a fresh download link and also an option for a refund if that is what you prefer. Apologies again for the delay responding! N x
Hello you two Aussies! Beautiful Dozers photo! Nagi seriously SINCERE THANK YOU FOR RECEIPT, WIIL SEND TO MY SISTER IN GERMANY AS SHE IS IN RECOVERY STAGE AFTER 06 KEMO, SHELL LOVEIT. ME TOO, MY GARDEN ZUCCHINI ARE JUST MAD, GROWING SO EASYLY AND FAST. NEED TO FIND MY RECEIPT, USES SMALL ONIO AND BACON GENTLY FRY IT AND GARLIC COOL DOWN THAN ADD GRATED ZUCCHINI, ONION, BACON EGGS, FLOUR, HANDFUL OF FINLY CHOPED WALLNUTS NO YEAST OR B.POWDER ITS YUM! That’s all can remember. We are having TROPICAL HEATWAVE, HUMIDITY HIGHER THAN IN DARWIN AND ITS KILLING ME. ONCE AGAIN BIG THANK YOU, KEEP COOL AND ENJOY W/END!
Oh Vera, do send my well wishes to your sister!! And your recipe sounds amazing amazing amazing!
Hi, Nagi, and Happy Australia Day to you, Dozer, and your family! Hope the weather was great — I know the day must be over by now. Bob and I will be making your gorgeous no-yeast zucchini bread tomorrow for a weekend treat, and we’ll be thinking of you and all you wonderful people holding on Down Under!
Cheers!
Thanks Sharon!! Had a great day – arranged a big surprise birthday party for one of my best friends, she was BLOWN AWAY!!!
Hi Nagi,
The recipe mentions two tablespoons of olive oil in the zucchini and cheese section, but I can’t see
Where this was added.
Sorry Bernadette, typo! Removed 🙂 N x
Hi Nagi, before I make your delicious looking loaf, I’m wondering whether you know how many grams of solid butter makes up 1/4 cup of melted?
Regards,
Helen from Arrowtown
Hi Helen! Just updated – it’s 45g. 🙂 Thanks for asking – I like to use both grams and cups where relevant! N x
Many thanks for yiur speedy reply. Bought some courgettes (sorry, zucchini 😉) at our local farmers market this morning, specifically with your recipe in mind. Can’t wait to try it. Helen
Ahhh thanks for the reminder! Just updated the recipe. Hope you love it! N x
Finally got round to making it today, on…wait for it…Waitangi Day (yep, your neighbour’s national day) and it was every bit as nice as expected. Hubby and I both loved it!! Thanks Nagi, you and your recipes rock 😄
Happy Waitangi Day! So glad you enjoyed this Helen, thank you for letting me know! N xx
50 gm butter is approx. half cup.
Sorry, I meant quarter cup
That looks super delicious. I will make this soon. When my garden is in season I am always looking for Zucchini recipes but cant wait that long going to make very soon. One question is the oven temp for F right? I thought 250 seemed quite low.
HI Beth! Thanks for asking – slip of the finger! 🙂 It’s supposed to be 350F 🙂 N x
Thank you!
Can I make this with corn meal? If so, what percentage crown vs. regular flour?
I’m sorry Irene, I’m not sure!
Can I make this with corn meal? If so, what percentage corn vs. regular flour?
Hi Irene! I’m sorry to say I am not sure about this one – sorry! N x
Cheezy bread, YUM! I think my husband will eat this even though it has zucchini in it because it contains cheese. I am salivating just looking at the pictures. Super Bowl Sunday is next week and this just might be on our menu!
I think Dozer looks quite handsome with his Aussie tat. Happy Australia Day to y’all!
ZUCCHINI bread for SUPERBOWL SUNDAY for a BLOKE??!! 😳
This looks so amazing (gimme all the carbs!) and so easy! I’ll definitely have to make this VERY soon. Happy Australia Day! 🙂
I’ll fight you for ALL THE CARBS! 😂
BRING ON THE CARBS!!
Happy Australia Day! Looking forward t trying this recipe, too! Enjoy the inspiration I get from your recipes.
Thanks Alexis! N x
Thank you Alexis! Happy weekend to you too! N x
Some time ago I learned of taking frozen spinach, thawing it and then pressing it in a potato ricer. Makes a great spinach hockey puck the harder you press, but that being said I got the hang of it and no more soggy dip, eggs, etc. I’m thinking the “Squeeze handfuls to remove excess water and place zucchini in a bowl” in this recipe would be great for a potato ricer job. Anyway this thought came to mind when I read the recipe and it does work for watery foods which need to be a bit drier.
That’s such a great tip Phylis! Thanks! N x
YES! What a fabulous tip Phylis! N x
Happy Australia Day! This is karma. Was thinking of what to do with frozen zucchini yesterday as I saw it under my frozen marinara. Will bake it this weekend and let you know. I’m sure it will be great. I use a number of your vegetarian recipes. Cheers!
Hope you love it Michael! PS No need to salt the zucchini if using frozen, just squeeze excess liquid out and add an extra couple of pinches of salt into the batter 🙂
Yes! Frozen zucchini will be terrific in this – no need to salt! I’d probably add an extra pinch of salt into the batter 🙂 N x
If you use frozen zucchini would you omit salting it? It has so much liquid released when you thaw it already.
Hi Tonja! Yep, I would omit salt – you’re absolutely right, loads of liquid can be squeezed out once thawed! N x
This is regarding your wonderful recipe for Cheesy Zucchini Bread. The oven temp accidentally reads 250 degrees
instead of 350 degrees F
I cannot thank you enough for your fabulous recipes, photos, videos!
I have not made any of your recipes that have not recieved RAVE reviews from my family.
Many thanks
Christina
Thanks for picking that up Christina, I fixed it as soon as I woke up the morning after I published it!! I’m so pleased to hear you are enjoying my recipes, thank you for letting me know! N x
Christina, what a lovely message to wake up to on Saturday morning!! Thank you for picking up my typo, now fixed 🙂 Hope you have a wonderful weekend, and I’m so glad you and your family are enjoying my recipes! N xx